Chicken pot pie

CHICKEN POT PIE

+-500g skinless,boneless chicken breast halves-cubed,
1Cup sliced carrots,
1Cup frozen peas,
1/4Cup sliced celery,
1/3Cup butter,
1/3Cup chopped onion,
1/3Cup all-purpose flour,
1/2tsp salt&black pepper to taste,
1/4tsp celery seeds,
1+3/4chicken broth,
2/3Cup milk
2 unbaked pie crusts.

METHOD:

Preheat oven to 220°C. In a saucepan combine chicken,carrots,peas&celery. Add water to cover &boil for 1z5mins. Remove from heat,drain &set aside. In same pan over med heat cook onions in butter until soft &translucent. Stir in the flour,salt.pepper & celery seeds. Slowly stir in chicken broth &milk &simmer over med-low heat until thick. Remove from heat & set aside Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust,seal edges &cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 30-35mins or until pastry is golden brown & filling is bubbly. Cool for at least 10mins before serving.

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